Oopsie-brød

Preheat oven to 300 degrees F.
Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 4-6 mounds. Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Preheat oven to 150 C. Separate the eggs, whites in one bowl, yolks in another. Add cream of tartar to egg whites and beat until VERY stiff. Many say they can’t get these the Revo Rolls recipe to come out right, saying they spread all over the pan. If you don’t beat the egg whites until they form a totally erect peak when you lift the beater out of the bowl (tip of peak does NOT fall over at all and they are starting to appear dry on the surface), they’re not stiff enough yet! Now move to the egg yolk bowl, add in the softened cream cheese and beat with mixer until smooth. Add whey protein, flax meal and beat again until well blended. Now pour the stiff egg whites on top of the egg yolk mixture and gently fold the two together until well blended and there are no clumps of egg white. Try not to overwork the batter, which could deflate the egg whites. Be sure to get your rubber spatula all the way to the bottom of the bowl as you fold yolk mixture upwards and over the egg whites to incorporate the two into a smooth batter. Using a 1/3 cup measuring cup, dip the batter onto non-stick (or greased) baking pans into 8 equal mounds. Gently shape into circles with back of cup or spatula until level. Bake at 150 C for 25 minutes. Then raise heat to 1 75 C and bake 4-5 more minutes until as brown as you like your buns. Partially cool on pans before trying to remove.